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Modu Recipe

Kim Jin-soon's Jellyfish Cold Salad

A refreshing summer cold salad made by briefly blanching jellyfish in lukewarm water to keep it chewy, then tossing it with a tangy mustard sauce and vegetables.

Ingredients needed 1 servings

Recipe

Cooking tips

  • Mix 500ml of cold water into boiling water to create a lukewarm temperature; blanching in this prevents the jellyfish from becoming tough and keeps it chewy.
  • Remove the cucumber seeds with a knife as they release a lot of moisture; slice mainly the skin part into strips.
  • Before adding the sauce, pre-season the jellyfish with soy sauce, sugar, and salt so the seasoning penetrates well.

Recommended for

  • Those who want to stimulate their appetite on hot days with a spicy and tangy cold salad.
  • Those who want to learn exactly how to prepare and blanch jellyfish.

Shop ingredients on Coupang(Ad)

jellyfishradishcucumbercarrotimitation crab sticksfine saltsugarJin-ganjangvinegarprepared mustardminced garlicsesame oil

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